Chile-Glazed Chicken On Hominy Polenta

Prep Time
Cook Time
Ready In

Recipe: #28850

December 28, 2017

"We enjoyed this dish and a different way to serve chicken. We served the sauce separately, that way people can add as much as they choose. Recipe source: Bon Appetit (December 2008)"

Original is 4 servings


  • Serving Size: 1 (326.9 g)
  • Calories 478.5
  • Total Fat - 19.7 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 134.6 mg
  • Sodium - 435.1 mg
  • Total Carbohydrate - 32.9 g
  • Dietary Fiber - 1.6 g
  • Sugars - 8.7 g
  • Protein - 41.5 g
  • Calcium - 80.3 mg
  • Iron - 2.9 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

In a saucepan bring broth and chiles to a boil; cover; reduce heat and simmer 5 minutes. Transfer mixture to a blender; add honey, vinegar, and cumin. Blend until smooth, thinning with broth by tablespoons as needed for thick sauce. Season with salt and pepper. Transfer to a bowl and rinse out and reserve blender.

Step 3

In a skillet over medium heat melt 2 tablespoons of butter. Sprinkle chicken with salt and pepper and add to skillet; saute until brown (3-5 minutes per side). Transfer skillet to oven and roast chicken until cooked through (8-10 minutes).

Step 4

Meanwhile using a blender blend hominy with juice until coarsely chopped (5 seconds or so); drain well. Stir hominy and 3 tablespoons butter in a saucepan over medium heat until heated through (2 minutes). Mix in half of the cilantro. Season with salt and pepper.

Step 5

Spoon hominy onto plates; top with chicken, then sauce and the remaining cilantro.


No special items needed.

1 Reviews


Where to start! First, I'd like to give this TEN stars! It is so, so good. I chose this recipe because I was intrigued by the Hominy Polenta, not really expecting to love it. But I was wrong. Those simple little ingredients produced a great result and we'll be making this again! (Note: I only made 1/2 recipe (with one can hominy) and it wasn't enough. I would definitely make more of the polenta). For the sauce, I thought I had dried New Mexico chiles, but was actually out, and had to substitute dried Pasilla chiles. They're pretty spicy, and the sauce turned out deliciously sweet and spicy, but once on the chicken and hominy, it was well tempered and absolutely delicious. The chicken came out perfectly and all the elements together produced a restaurant quality dish that I would have again and again. I'm gushing, but really, this dish is that good. Thanks for sharing - it's going into my Best of 2022 file right now!


review by:
(11 May 2022)

You'll Also Love